Maple Glazed Chicken with Roasted Country Vegetables

  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 1 hr 20 min
  • Yield: 4 servings
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2 tablespoons honey mustard chicken glaze seasoning (recommended: McCormick)

1 tablespoon spicy brown mustard

2 tablespoons canola oil

Salt and freshly ground black pepper

1 pound baby carrots

1 pound Brussels sprouts, halved

1 pound red baby potatoes, halved


1 (3 1/2 to 4 1/2-pound) chicken, rinsed and patted dry

1 tablespoon chicken seasoning (recommended: McCormick Perfect Pinch)


1/4 cup maple syrup

1/4 cup orange juice

1 tablespoon spicy brown mustard

3 tablespoons butter

Salt and freshly ground black pepper


  1. Preheat the oven to 375 degrees F.
  2. For the vegetables: In a small bowl, whisk together the seasoning, mustard, oil and salt and pepper, to taste. Toss with the vegetables and spread in a layer on the bottom of a roasting pan.
  3. For the chicken: Season the chicken with the chicken seasoning. Place the chicken on the vegetables in the roasting pan. Roast until golden and an instant-read thermometer registers 150 degrees F when inserted in the thickest part of the thigh, 50 minutes to 1 hour.
  4. For the glaze: While the chicken is roasting, whisk together all the ingredients for the glaze in a pot over medium-high heat. Bring to a simmer and cook until thickened slightly. Season with salt and pepper, to taste.
  5. When the chicken is nearly cooked through, completely coat the outside with the glaze using a pastry brush. Pour any remaining glaze over the vegetables. Roast until an instant-read thermometer registers 175 degrees F when inserted in the thickest part of the thigh, an additional 15 to 20 minutes. Remove the chicken from the oven and let rest for 10 minutes before serving.
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